Mango Cheese Mousse Cake

1. Prepare raw materials;

2. Crush the digestive biscuits, mix in melted butter, and mix well;

3. Spread the mixed digestive biscuits on the bottom of a 6-inch round mold, press it tightly with a spoon, and store it in the refrigerator for later use;

4. After softening the cream cheese at room temperature, add sugar and use an electric whisk to beat it smooth;

5. Add milk and lemon juice and mix well;

6. Use a blender to prepare mango puree in advance, pour it into the cheese batter along with the melted gelatin solution, mix well, and refrigerate in the refrigerator for later use;

7. Stir the light cream to create patterns, then pour it into the mango cheese batter and mix well;

8. Pour the mango cheese paste into a circular mold with a digestive biscuit base, refrigerate overnight until completely solidified, and then demold.